Page 158 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

Sweet Tart Dough (page 30) ½ batch

FOR THE POACHED PEARS
red wine (on the fruit-forward
side, such as Zinfandel or 1 bottle 750 ml
Malbec)

sugar 1 cup 200 g
zest and juice of 1 lemon

zest and juice of 1 orange

nutmeg ½ teaspoon 1.5 g
firm pears (either Bosc or
Anjou are fine), cored and cut 6
into slices ¼ inch (6 mm)
thick

FOR THE FILLING
pistachio flour (see Note) ½ cup 55 g

sugar ½ cup 100 g
egg yolks 6

cornstarch 4 tablespoons 32 g
salt pinch

heavy cream 1 cup 240 ml
milk 1 cup 240 ml

FOR THE ASSEMBLY
pistachio flour (see Note) 1 cup 110 g

cherry preserves ¼ cup 60 ml

Procedure for the crust
1
. Preheat the oven to 350°F (175°C). Line a 10-inch (25-cm) tart pan
with the dough, dock the bottom, and freeze it for 20 minutes.

2
. Line the crust with parchment, fill it with pie weights or dried beans,

and bake it for 15 minutes. Remove the pie weights and parchment